There are a few differences between ceramic blades and steel blades, the first is that ceramic blades are harder than steel one, on a scale measurement, the steel has a factor of 6-6.4, the ceramic-blade has a factor of 8-8.2, and only the diamond has a factor of 10. So the ceramic blades are very hard, and while you have to sharpen your steel blade knife once or twice a year, your ceramic knife will remain sharp for a couple or more years, without any sharpening needed. The most known worldwide ceramic blade manufacturer is Kyocera cutlery manufacturer. The ceramic santoku knives are the signature knives for the Kyocera manufacturer. These knives will be the sharpest blades that you will ever see. The only real knock on these knives is that food ceramic candle jar can tend to stick to the blade. One item of note that is important when purchasing ceramic bladed knives is that they are not made of steel, so therefore they are not flexible like steel. So the blade will chip or fragment if dropped or put in the dishwasher, so you should handwash them only and they are not to be used for any type of prying motion. Spending less than $40 can make you a proud owner of a Kyocera ceramic blade santoku knife that will replace many knives in your knife drawer. Ceramic blade knives will surely make any chef in your household happy for years to come. Try one of the sharpest knives in the world, make sure to try a Kyocera ceramic blade santoku knife. So the ceramic knives are better because they: 1. Are sharper 2. Almost never need sharpening 3. Are lightweight and have strong construction 4. Don’t taint your food 5. Balance and are constructed well These are the main differences between ceramic and steel made knives. So try it out and buy a ceramic knife, see and feel the difference. After trying it, you will love it and will buy one more!